Olive Oil Cake

This is just the most impossibly plush cake. Seriously, I could take a nap on it if I wasn’t afraid of destroying that fabulous crackly sugar top. It’s simple but super duper flavourful thanks to lots of olive oil and not much else. It’s perfect with a strong coffee, needs no adornment and I hope I’ve convinced you to try it right now!

• 1 and 3/4 cups all-purpose flour (210 gms)
• 1 tsp baking powder
• 3/4 tsp salt
• 3 eggs at room temperature
• 1 and 1/4 cups caster sugar (240 gms)
• 1/2 tsp lemon zest (from 2 regular Indian lemons)
• 1 tsp vanilla extract
• 3/4 cup extra-virgin olive oil (190 ml)
• 3/4 cup whole milk (190 ml)
• For sprinkling on top: 2 tbsps caster sugar